Red Sole Meunière (My Signature Dish)

Red Sole Meunière (My Signature Dish)

This is French, but it's also reminds me of my hometown in Hiroshima.

Ingredients: 1 serving

Red Sole
1 whole fish
Cake flour
1 tablespoon
10 g
Olive oil
1 tablespoon
Salt and pepper
a small amount
For the sauce:
Lemon juice
1 teaspoon
White wine
1 tablespoon
Heavy cream
1 tablespoon
Salt and pepper
a little
Side dish
Green beans (frozen)


1. First prep the fish by washing well and removing the slime on the surface.
2. Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
3. Flip the fish over, and holding the head, peel the skin back.
4. Remove the skin from the other side. Since there's no head this time, generously salt it to reduce the slime, and use that to hold and peel back the skin.
5. Remove the guts, rinse well, and dry completely. Season with salt and pepper.
6. Dust with flour. Shake off any excess.
7. Heat butter and olive oil, then add the fish and cook over low heat.
8. Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
9. Boil the turnips and green beans.
10. Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
11. Serve the fish with the cream sauce to finish.

Story Behind this Recipe

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.